Chocolate Soufflés

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This is chef Frederic Souty’s recipe which he kindly gave to us year’s ago.

Serves 4


30g melted butter
150g caster sugar (plus 30g for the dishes)
300g pastry cream
65g unsweetened cocoa powder (Valrhona)
8 egg whites
50g icing sugar


1. Brush the insides of the soufflé dishes with melted butter.

2. Put 30g of sugar into a dish and rotate to coat the inside. Tip the excess sugar into the next dish and repeat. Coat all the dishes.

3. Preheat the oven to 190C/350F/Gas 3 and heat a baking sheet on the middle shelf.

4. Put the pastry cream into a wide-mouthed bowl and reheat to tepid in a bain-marie. When the cream is warm, whisk in the cocoa.

5. Separately, beat the egg whites until half-risen, add the remaining caster sugar and beat into semi-firm peaks.

6. With a spatula, fold one-third of the egg whites into the chocolate pastry cream, then delicately fold in the remainder.

7. Pour the mixture into the dishes and smooth the surface with a knife. Ease the mixture away from the ege of the dishes with the tip of a knife.

8. Place the dishes on the hot baking sheet and cook the soufflés in the pre-heated oven for 7-8 minutes.

9. As soon as the soufflés come out of the oven, dust them with icing sugar.

10. Serve at once. If desired, accompany them with vanilla ice-cream or some double cream.

Cook’s note
– You need to use good chocolate in this soufflé. Frederic used Valhrona chocolate, which is the favourite of the best chefs.

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